Grits. Nothing could possibly be more polarizing. They're a love it or hate it kind of thing, and with apologies to my family, northerners just don't get it. Most of you compare it to cream o' wheat. Not even close. I know some of you are saying, "What the hell does this canuck know about this grand southern staple?" Well, plenty, brother, plenty.
Grits are more than just a hot breakfast cereal. They're versatile, they're easy, and gosh darn it, they are yummy. Don't believe me? Read on, and see if you don't change your mind.
The Secret to Good Grits is this:
DON'T USE INSTANT GRITS.
There's no reason to, period. They're crappy and have the same taste and texture of wallpaper paste (don't ask how I know what that tastes like). Quick cooking grits only take little bit longer, and they really do taste so much better. The other secret: use a combination of milk and water when you cook them. They'll come out creamy and fluffy rather than grainy.
Here's my basic recipe for grits:
1 cup of quick cooking grits (I use Quaker)
2 cups of water
1 1/2 cups of milk
Salt to taste ( I like a LOT of taste)
Boil liquid, whisk in grits, then cover and cook over medium-low for about five minutes, or until they are thick enough for you. Stir occasionally with that whisk to prevent any sticking. I top mine with a healthy dose of butter.
That's it. It's really that easy. For my lactose intolerant friends, instead of a milk water combo, use chicken or beef stock. If you're vegan, use vegetable stock. The grits won't be as creamy, but I can't do anything about that.
Now that you've got your basic grits, you can do all kinds of things with them, but you'll just have to wait for the next post for more recipes. Soon to come: Grillades and Grits, Grilled Shrimp and Grits, and my favourite side dish, Cheese Grits.
4 comments:
I've never had grits...and I was even in the deep south and it didn't occur to me to try. Every time I hear that famous phrase I think of Flo on Alice...what a great show that was!
hi :)
i'v never had grits either, but now when i do, i will know how produce a meal with them the tasty way.
Using milk with the water when boiling'em sounds great :)
A Canadian convert. What a concept! Seriously...you're just about as much of a Southerner as I am. I can see it now: Coming soon to a college near you -- Grits 101. Final exam: The perfect plate of Shrimp and Grits. Yum!
I loved Alice, I used to watch reruns of it after school. I went through a period where I kept telling everyone to "Kiss my grits!" My mother was not amused.
When I lived up north, the very thought of grits gave me the heebie jeebies. I always thought they looked nasty. And then I discovered that salt and butter made them good, and cooking them with milk made them great. I think the reason I've stayed in the south so long is that I'm in love with food!
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